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Monthly Archives: October 2012

I’ve said it before and I’ll say it again, I LOVE BRUSSELS SPROUTS! This salad is so exceptional and has a real unique group of flavors. It is very savory and I think it tastes like a treat even though it is easy to make. It takes a minute but it is not difficult at all.

You start out by making your own croutons which is simple enough. I use a mini ciabatta loaf but you could use 1 cup of your favorite bread. I just wouldn’t choose one that is too overpowering (like garlic or asiago) because you don’t want the bread to take up the focus of the entire salad.

Making your own croutons is fun because I am a huge dork you can make them as soft or as crunchy as you prefer.

Instead of cutting the Brussels only in half, I shred them so they have a more lettuce like consistency.

Pancetta and creamy blue cheese make this salad taste really rich. Try not to buy the crumbled kind. Instead, crumble it yourself.

You could certainly leave the salad naked…..

But I like to top it off with the perfect “over easy or not over at all” egg. If you cook the egg using this method it cuts out the possibility of breaking the yolk in the pan and ending up with just a fried egg. As soon as you top the salad with the egg make sure to poke a hole in the yolk so that it runs down to the salad.

WARM BRUSSELS SALAD

A Hungry Apple Original

Serves 2

Ingredients:

1 lb Brussels, halved then shredded or julienned

2 oz bleu cheese

10 paper thin slices of Pancetta from the butcher

1 generous cup 1/2 inch cubed bread, i use ciabatta

1 tablespoon red wine vinegar

2 eggs

cooking spray

1/2 teaspoon salt, divided plus a pinch to sprinkle on egg

Fresh pepper, to taste

4 tablespoons olive oil

1 tablespoon water

Instructions and Directions:

Heat oven to 400 degrees.

Cut ciabatta bread or any favorite into half inch cubes. In a bowl toss bread with 2 tablespoons olive oil 1/4 teaspoon salt and about 5 grinds of pepper. Bake 10-15 minutes on parchment lined baking sheet until golden and crunchy. Watching closely toward the end. (This step can be done in advance) When they have cooled place in a large bowl.

Line a baking sheet with aluminum foil and then with a piece of parchment paper. Arrange Pancetta on the pan. Bake in the oven for about 10 minutes or until crisp like bacon. (This step can be done in advance) Crumble Pancetta.

After you have cut the Brussels toss in a bowl with 2 tablespoons olive oil and salt. Add pepper to your taste. I do about 10 grinds. Bake for 15 minutes turning half way through, or until the Brussels are golden and a few leaves look like they may burn 🙂

Heat nonstick skillet to medium heat.

After you have removed the Brussels from the oven, pour them into the bowl over the croutons. This will help the croutons soften a little and absorb liquid from the Brussels. Now, add red wine vinegar blue cheese and Pancetta. Toss to combine. Divide combination between two large salad bowls.

Spray the nonstick skillet with cooking spray. Crack eggs, keeping yolks in tact, into pan. Sprinkle with salt and a few grinds of pepper. When the whites become white but yolk is still not cooked add tablespoon of water to the pan and cover with a lid. After 30 seconds remove the lid. Yolk should still be runny. Lay one egg over each salad. Poke a hole in the egg to release yolk.

We had a successful garage sale and watched football with friends. A good time was had by all!

On Sunday night we took a short trip off the beaten path to try out a restaurant I’ve been hearing good things about for years. Papa Boudreaux. Cajun.

(I borrowed this picture from the internet since it was dark and rainy when we went. This place is unique and small in size but has a big personality! And excuse my pictures below because it is pretty dark inside.)

Papa’s is located about 25 minutes southwest of Franklin in the community of Santa Fe. Now I know that those of you who live in Nashville are thinking that it isn’t worth the trip because you would have to drive nearly an hour to get there. However, you would be wrong. This place is just plain crazy and it’s also crazy good.

Jeanine is the head chef at this establishment and she greeted us with a very warm welcome. She cooks everything from scratch and is extremely enthusiastic about her job. She also waited on us. Did I mention this place is small? Probably seats less than 40 people but I have heard they have outdoor seating too when the weather is nice.

There is a Papa. He is the owner and he was there during our visit. He is just as entertaining as everything else.

Now let’s go ahead and get something straight right now. Papa’s is not fancy. At. All. But they know Cajun food. They have cinder block walls and the place is decorated with Louisiana garb and Mardi Gras beads. The tablecloths are white and red checkered with lobsters. I’m not even kidding. But it works. It was a really fun change of pace and you really appreciated the food they serve.

It’s BYOB, which I love and diners literally bring in their whole cooler. Anything goes people.

We started out with Boudin (Boo-Dan) Balls. Affectionately called into the kitchen as “an order of balls”. If you have never had Boudin it is pork and rice sausage and in this case it is deep fried. Don’t Google it. Just eat it.

They also serve the most delicious bread with plain butter. But it is so good you don’t even need the butter. Fresh and hot out of the oven.

Next up was Crawfish Etouffee. This was everyone’s favorite dish. Creamy and garlicky, it was on top of a bed of rice in perfect proportion. I keep discovering that I really like Crawfish which I wouldn’t expect from myself but what can I say, I like surprises.

I should also mention the portion sizes are very generous but not in a way that they lacked quality ingredients. They have lot’s to choose from. Their menu is written on a single chalk board and includes: gumbo, Red fish and Shrimp Creole, just to name a few.

For dessert three people split their Chocolate Bread Pudding. We debated whether or not to get dessert because we were all so full and we devoured it. Guess we weren’t so full after all!

If you are looking for a politically correct restaurant with white table cloths, this is not your place. But if you love good food and an unforgettable experience-go now. The people that work here and the other patrons are all fantastic. These folks have never met a stranger so be prepared to make a friend or five

Note to self:

They don’t take credit cards. Only cash or check.

BYOB. (There is a store not far from there that sells beer but I’m not sure of their hours)

Website is under construction but you can call for info: (931) 682-0040

While we were there we had the pleasure of hearing the two man band and real life couple 2 Country 4 Nashville. Admittedly, I don’t gravitate toward Country music but these guys are playing the old stuff, which I dig. Waylon Jennings, Elvis, Johnny Cash and more. They are great entertainers too. They have lots of shows at tasty restaurants around the middle Tennessee area and sometimes they have a full band too, so be sure and check them out! You won’t find a nicer duo.